Sandwich is very easy option as a healthy breakfast recipe. I makes sandwiches 3-4 times in week as a breakfast ,whether it is cold, open type or gilled. This is recipe under 15 -20 min .
Ingredients :-
brown bread/white bread slices- 8
olive oil 2 tbl spoon
thyme/basil or oregano –fresh finely chopped
garlic 2-3 cloves crushed
oyster sauce 1 tea spoon
cheddar cheese
salt
black pepper crushed 4-5
brown sugar 1 tea spoon
vegetables:-2 bowl finely chopped
mushrooms
corn
capsicum red yellow and green
carrot shredded
coriander leaves finely chopped
method:
To make filling finely chop vegetables.
heat pan little bit and add 2 tbl spoon of olive oil, crushed garlic. Add finely chopped vegetables,salt and black pepper .
cook on high flame for 1 -2 min. Add oyster sauce and fresh hurbs. Mix well.
Make sandwiches with vegetable filling and grated cheese refer picture and grill.
Serve immediately with your favorite sauce.
orange juice:
Ingredients:
2 big orange\mosambi-cut into two halves
Salt
Lemon juice
Sugar (optional)
Mosambi juice:
Method : There are separate juice maker for citrus fruits. See picture below. Process and make juice. Add sufficient water. Mix other ingredients and serve.
This recipe contains very little oil and it is high in proteins. You can include this into breakfast as well as main coarse recipe. It goes very well with salad and pasta.
Ingredients:
4 medium sized chicken breast pieces –boneless and skinless
Ginger grated-1 small piece
red pepper sauce 1tea spoon
Garlic 2 -3 cloves crushed
Black pepper freshly ground ½ tea spoon
Oregano ½ tea spoon
2 tbl spoon flour
Salt
Orange juice ½ cup for marinating chicken and ½ cup for sauce
Lemon juice few drops
Olive oil ½ tea spoon
Fresh parsley or coriander
Method :
Marinade –In small container mix chicken with ginger, garlic, lemon juice ,orange juice, little olive oil, salt, red pepper sauce ,oregano, black pepper and freeze for 3-4 hrs or overnight.
Add flour in a marinated chicken and mix well. Line baking tin with silver foil and arrange chicken pieces in tin. Preheat oven and grill chicken for 30 min till edges turns dark.
Orange sauce: Heat oil and add orange juice, little brown sugar and oregano.
Reduce juice for about min and mix little salt. Serve with grilled chicken.
Ingredients:
2 chicken thigh pieces
Salt
Turmeric-a pinch
Red chilly powder ¼ tea spoon
Lemon juice 1 tbl spoon
Ginger garlic paste 1 tea spoon
Flour 1 tbl spoon
Brown bread slices- 2
Method:
Marinade chicken pieces for 1 hr with ginger garlic paste, red chili powder, lemon juice, turmeric and salt.
Grind bread slices in grinder and make fresh bread crumbs. Apply flour and then bread crumbs on chicken pieces. Keep aside.
Preheat oven and grill chicken pieces for approximately 45 min till bread crumbs turns golden brown color.
Traditionally this recipe is made in my village during a festival. I enjoyed this dish during my childhood. People used to make this rice and exchange their dishes with each other. This is very healthy and I find it very tasty too.
Ingredients:
Steamed rice-1 cup
Thick Curd 1 cup
Salt little
Fresh raw green Garbanzo beans-1 cup
Finely chopped spring onion-1/2 cup
Method:
mix all ingredients together and serve warm.
Ingredients:
1 ½ cup of low fat yoghurt
Some mint leaves
4-5 strawberries-coarsely chopped
Salt a pinch
1 tbl spoon honey
Method:
Blend all ingredients into puree and serve.
Ingredients:
Finely cut vegetables-mushrooms, cabbage, carrot.-1 cup
Sweet corns- ¼ cup
Chili sauce-1/2 tea spoon
Light Soy sauce-1/4 tea spoon
Salt
Olive oil -1 tea spoon
Spring onion finely chopped-for garnishing
Finely chopped ginger -1/2 tea spoon
Finely chopped garlic -1/2 tea spoon
Vegetable stock- 4 cups
Method:
Add tea spoon oil in pan and add ginger, garlic, vegetables sauces and cook little add salt, corn and vegetable stock. Cook little, add spring onion and serve hot.
This is perfect lunch box recipe. Salad goes well with this rice as side dish. You can use tomato puree or pumpkin puree to make variation.
Ingredients:
Baby spinach leaves- 20-25
1 cup basmati rice
Sweet corns ½ cup
Mushrooms 7-8 cut into medium sized pieces
Black pepper
Salt
Olive oil
Oregano a pinch
Finely chopped ginger ¼ tea spoon
Finely chopped garlic-1/2 tea spoon
1 medium sized onion finely chopped
Grated cheddar cheese
Vegetable stock-2 ½ cups
Method:
Wash rice and soak for 15- 20 min. drain and keep aside.
Wash spinach leaves,blanch and blend into puree. Heat olive oil in pan. Add ginger, garlic, black pepper, oregano, onion and cook for 1-2 min. add mushrooms and fry for few min. then add puree, salt ,rice and corn .add vegetable stock and cook for 3-4 min .Then add cream and fold well into rice .Then cook rice (5-6 min) on low flame. Check rice grains and add vegetable stock if necessary. Remove from fire and add cheese. Serve hot.
Ingredients:
Lettuce 1 cup coarsely chopped
Cherry tomato diced ¼ cup
Cucumber deseeded and finely chopped
Red yellow peppers finely chopped-2 tabl spoon
Pomegranate seeds 1/4 cup
Garbanzo beans fresh ¼ cup
Purple cabbage 2 tabl spoon
Carrot shredded ¼ cup
1 medium sized onion
Black pepper and salt
Citrus dressing -
Vinegar 1 tbl spoon
1 tbl spoon lemon juice
Extra virgin Olive oil 1 tbl spoon
Brown sugar 1 tea spoon
Salt
Few celery leaves chopped
Coarsely ground black pepper
Italian herbs- a pinch
Method: Mix all ingredients in glass bowl, add salad dressing and toss well. Serve with any kind of pasta.
check this full meal plan :perfect menu for your valentine day. Fast,easy and healthy meal plan.If you want to include sweet dish see fruit crapes ….
1. pasta with vegetables
2. fried egg sunny side up- fry egg with little oil and sprinkle some salt, oregano and black pepper cook little and remove.
3. baked aubergine/eggplant-marinated with little olive oil, vinegar,salt, black pepper, oregano etc baked in oven .
4. mixed fruits juice
5. salad (cherry tomato ,cucumber,cabbage ,onion) etc
I have already posted similer kind of recipes that’s why not posting full recipes.
Ingredients:
1 cup all purpose flour (Maida)
2 eggs
1 cup milk
2 tabl spoon caster sugar
½ tea spoon baking p/w
Few drops vanilla essence
Little salt
Honey
Chopped fresh fruits (banana and strawberry)
Method:
Beat eggs with milk, salt, sugar, essence and add flour gradually. Make batter for crapes.
Check the consistency, it should have pouring consistency (like dosa batter). Add baking p/w.
Take nonstick pan and pour one ladle of batter. Cook on slow flame and flip. Cook little on another side and remove from pan.
Stuff your favorite fruits with honey. serve warm.
Ingredients:
4 gooseberries /amla
2 glass water
2 tbl spoon sugar
Salt
Method:
Remove seeds from gooseberries and chop.
Grind into smooth paste with little water.
Mix 2 glass water, sugar and a pinch of salt.
This juice acts good as acidity regulator.
south indian style full meal
1. idli
2. moong daal sambar with potato ,beans and peas
3 mint chutney
4. coconut chutney
5. peanut chutney
6. tomato and cucumber salad
Idli recipe:
Ingredients:
1 cup white whole urad or urad daal (without skin)
2 cups boiled rice (idli rice)
1 tea spoon fenugreek seeds (optional)
Salt
Oil
Method:
Soak urad and rice in separate container for about 5-6 hr.
Grind them together and keep overnight.
Mix salt in batter.
Apply little oil to idli pots and spoon batter in idli pots.
Steam for 12 -15 min over medium heat.
Remove with small spoon and serve hot with sambhar and chutney.
See sambhar recipe here
http://easyandhealthycooking.wordpress.com/2008/12/11/yellow-moong-daal-sambhar-recipe/
mint chutney:
http://easyandhealthycooking.wordpress.com/2008/12/01/indian-style-fried-rice-with-mint-chutney/
coconut chutney:
http://easyandhealthycooking.wordpress.com/2008/12/10/plain-dosa-with-aloo-gobhi/
peanut chutney:
Ingredients :
roasted peanuts 1 cup
cumin seeds 1 tea spoon
black pepper 1/2 tea spoon
salt
red chillies 3-4
Method:
Grind all ingredients together and make powder.
Tomato cucumber salad:
1 tomato coarsly chopped
1 cucumber coarsly chopped
black pepper powder 1/4 tea spoon
salt a pinch
Method:
Mix all ingredients together, garnish with chopped mint leaves and serve.
Ingredients:
1 cup dalia/cracked wheat/wheat rava
Mustard seeds ½ tea spoon
Cumin seeds ½ tea spoon
Finely chopped green chillies 2
1 small potato chopped
½ cup peas
¼ cup finely chopped carrot
¼ cup capsicum
1 medium sized onion
Curry leaves 8-10
Salt
Clarified butter 1 tea spoon
Method:
Pressure cook 1 cup cracked wheat with pinch of salt in 2 cups of water for 5 min.
Heat 1 tea spoon of clarified butter and add mustard seeds, cumin seeds, hing, curry leaves, green chili, onion and cook a little. Add potato, peas, salt and close lead, cook for 2 min. Then add carrot and capsicum, cook for a min and add corns. Add cooked cracked wheat and mix well.
Turn off flame and add few drops of lemon juice. Garnish with coriander and lemon slice. Serve hot.
Ingredients:
Medium sized potatoes 8 -10
Red, yellow and green bell pepper-finely chopped ½ cup
Corns ¼ cup
Button mushrooms finely chopped 1 cup
Salt
Olive oil
Cheddar cheese grated ½ cup
2 -3 garlic cloves finely chopped
Method:
To make vegetable stuffing, heat oil in pan and add garlic, bell peppers, corns, mushrooms, black pepper and salt. Cook for 2-3 min.
Pressure cook potatoes with salt and water up to 2 whistles, cool and cut into half.(Don’t remove skin from potatoes.)
Scoop out some potato flesh and make small pit.
Stuff potatoes with above vegetable stuffing, cover with grated cheddar cheese and bake in oven at 180˚C for 10-15 min.
Serve hot with your favorite sauce.
Ingredients:
500 gm arbi cleaned and pressure cooked for 2-3 min
1 medium sized finely chopped onion
1 tea spoon ginger, green chilly and garlic paste
Turmeric a pinch
Salt
1 tea spoon mustard oil
¼ tea spoon mustard seeds
½ tea spoon cumin seeds
Curry leaves 8-10
Coriander powder 1 tea spoon
Cumin aniseeds powder 1 tea spoon
Method:
Remove skin of pressure cooked arbi and cut into big pieces.
Heat mustard oil in pan and add mustard seeds ,cumin seeds , ginger garlic green chilly paste, salt coriander powder, cumin powder, curry leaves and onion. Cook for few min .
Add arbi and cook for few min.
Garnish with chopped coriander leaves and serve with chapatti.
Sangita Pawar